I have always loved to cook and spend a lot of time in the kitchen, but in the last few years with new health diagnoses, in addition to living with two autoimmune diseases including Type 1 (Juvenile) Diabetes, I’ve prioritized learning how to cook and eat in a way that can benefit my health and in a way that would help heal my body through food. I haven’t been able to eat gluten in nearly two decades, so navigating restrictions ( and the little things, like packing my own meal options for when I’m out) hasn’t been unfamiliar to me. The most recent diagnosis was a severe, systemic inflammatory condition that had one particularly devastating result - I lost most of my head of hair permanently. As I was navigating autoimmune conditions and a new diagnosis that wouldn’t improve without a 3.5 year long drug trial, I had to take a step back on how much work I was taking on and I wound up spending a lot more time in the kitchen. It was something that felt like I could have agency over when there was much I couldn’t. And it was another creative outlet, something just for me. To my surprise the more restrictions I required, the more inspired I became to create delicious recipes and meals. The results were significant and over time it’s become pretty much the only way I feed my family.

The more inspired I’ve become, the more I’ve loved sharing my food with friends and family. I also began sharing about it online. The more I’ve shared, the more requests I’ve received for recipes. And then requests on learning what to make and eat when cooking for someone with dietary restrictions came in, or when navigating new health challenges or autoimmune conditions of their own.

So here you’ll find a slowly built collection of favourite and often requested recipes I’ve made over the years. These are some of which I love to share with others and wind up on regular rotation in my kitchen. Some are adapted from other recipes and some are entirely my own (I’m not sure I’ve ever followed a recipe entirely as it’s written). Some I’ve nailed down quantities, some are loosely held. The recipes are all gluten-free and typically whole food plant-based recipes, based on years of shifting. And they’re recipes my family has come to love. I recognize that this isn’t the design work that I’ve been known for here on my website or in business over the last two decades (nor am I a professional cook or nutritionist). I simply wanted to create a landing page and resource in which any particular recipe I’m asked for is easy to share. I hope that somewhere out there, it’s helpful or found to be delicious to someone else.

… and in my bag, and on my nightstand (for the inevitable Type 1 Diabetic blood sugar lows). They are what I serve when I have a last minute guest at the studio or in my home, and they’re what I make for a friend after a surgery, a new baby or when they’re needing a little pick me up. (Which I learned after some enthusiasm, is particularly helpful as they often get a meal or baking, but might be lacking in an easy breakfast.)

This is a simple, one-bowl recipe made with only six good-for-you ingredients. They can be made with either natural peanut butter or almond butter, it’s your preference. I often use a mix of both.

PEANUT BUTTER GRANOLA BARS Makes 10 - 15 bars

Ingredients:

1/2 cup natural peanut butter (or almond butter)
1/3 cup honey
1 teaspoon good vanilla (Mexican if you have)
2 cups gluten-free rolled oats
1/3 cup flaxseed meal
1/2 teaspoon sea salt

Directions:

Line an 8”x8” pan with parchment paper.
In a large bowl, mix together the natural peanut butter, honey and vanilla. You might find that you need to warm up your peanut butter a little first to soften or thin out to mix more easily.
Add in the rolled oats, flaxseed meal and sea salt.
Mix well and press firmly into the pan. Fold over the extra parchment from your lining to help flatten and smooth out the mixture with your hands. (You can also dampen your fingers slightly with water to press firmly in order to keep the mixture from sticking to you.)
Chill for an hour or more. Then slice into bars (I like 15 smaller bars).
Keep refrigerated. They can be frozen too but they keep well in the fridge for a while!